An integrated approach to mandarin processing: food safety and nutritional quality, consumer preference and nutrient bioaccessibility (CROSBI ID 244319)
Prilog u časopisu | pregledni rad (znanstveni) | međunarodna recenzija
Podaci o odgovornosti
Putnik, Predrag ; Barba, Francisco J. ; Lorenzo, Jose Manuel ; Gabrić, Domagoj ; Shpigelman, Avi ; Cravotto, Giancarlo ; Bursać Kovačević, Danijela
engleski
An integrated approach to mandarin processing: food safety and nutritional quality, consumer preference and nutrient bioaccessibility
Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.
mandarin juice production ; food safety ; food quality ; bioaccessibility ; bioactive compounds
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o izdanju
16 (6)
2017.
1345-1358
objavljeno
1541-4337
10.1111/1541-4337.12310